we’ve got you covered on us - vol - 1.pdf · takeaway and delivery will be the new business...

EVERYTHING YOU NEED TO KNOW TO RE-OPEN SIT DOWN RESTAURANTS

WE’VE GOT YOU COVERED

VOL 1

EVERYTHING YOU NEED TO KNOW TO RE-OPEN02

INDEX

COUNTON USSit down restaurant

03 BECOME A CUSTOMER

03 WANT TO KNOW MORE ABOUT BIDFOOD?

03 BIDFOOD, WHAT CAN WE DO FOR YOU?

04 GETTING BACK TO WORK SAFELY

05 STEP1: DO YOUR ADMIN/OPENING PREP

06 THE OFFCIAL APP

07 BUSINESS RELIEF PLAN

08 STEP 2: REDUCED MENU

09 READY-MADE MEALS

10 STEP 3: SOCIAL MEDIA

10 STEP 4: CHEMICAL SUPPLIER

11 STEP 5: STAFFING AND SCHEDULING

11 STEP 6: KEEP IN TOUCH WITH INDUSTRY BODIES

12 CLEANING AND HYGIENE

13 PERSONAL PROTECTIVE EQUIPMENT - PPE

14 USE OUR HANDY GUIDES

14 STEP 7: STAFF TRAINING

15 SAFETY FIRST

16 STEP 8: GET YOUR RESTAURANT TRADE READY

16 LOOKING FOR INSPIRATION

17 REFERENCE

18 STEP 9: GET YOUR RESTAURANT COVID- 19 READY

20 STEP 10: STOCK UP

20 LOOKING FOR TAKE-AWAY PACKAGING?

21 MYBIDFOOD

22 TAKE AWAY & DELIVERY

23 DELIVERY SERVICE

24 SERVING CUSTOMERS

Count on us! We know it’s been difficult, and we have developed this guide to help you navigate the many things you need to consider when opening your establishment and getting back to trading as effectively as possible.

WE ARE HERE FOR YOU 03

INTRODUCTION

What can we do for

YOU? Click here to play

Want to know more about

BIDFOOD?Watch our corporate video here

Click here to play

BECOME A

YOU CAN COUNT ON US TO OFFER YOU; - a wide range of value added products and services, - simplified order and delivery solutions, - save time and enhance your efficiencies - and help you safe guard your reputation... and so much more.


HOW TO RE-OPEN YOUR RESTAURANTHOW TO RE-OPEN YOUR RESTAURANT

GETTINGBACK TO WORK.

IN THIS GUIDEYou will find a wide range of

solutions that encompass, cleaning, PPE, food and

beverage solutions as well as advice and information on the directions and what to expect

when operating.

All restaurants that open for operation must ensure that the

directions are in place.

Click here to view and download the directionsGOVERNMENT GAZETTE 29-06-2020

Hurrah, restaurants can open for sit down business!

COVID-19 has changed our industry and it will remain ever present for the forseable future. Trading restrictions have severely impacted our businesses and as restrictions begin to ease, restauranteurs, their waiting and kitchen staff will have to adapt their processes as reduced capacity dining, takeaway and delivery will be the new business formats. Everything from hygiene to safety to menu development will need to be considered, to give returning patrons a sense of security and safety in their establishments.

All restaurant, fast food outlets and coffee shops must comply with the directions provided by goverment.

OU

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ALUED CUSTOMERS


HOW TO RE-OPEN YOUR RESTAURANT

Restaurant.Restaurant.HOW TORE-OPEN YOUR


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ALUED CUSTOMERS

STEP 1: DO YOUR

• Do a risk assessment of your establishment. Look at all areas; people, processes, facilities, menu, stock holding, and income. • Investigate relief plans where necessary. Do a budget for cash flow. • Create a health and safety file, where you keep a daily record of all employees, delivery agents and patrons entering your premises and maintained by your safety officer. Or download the OPUS4business App and do it all online (The official app endorsed by the Tourism Business Council South Africa and the Restaurant Collective). • Print check lists and record sheets.• Prepare an emergency response plan. • Inform third party delivery partners of opening date. • Update your POS and contact your service provider to activate.• Draft a COVID-19 Policy applicable to your business operation which addresses health of staff, members of the public (patrons) and suppliers and service providers.• Undertake a COVID-19 risk assessment and compile a relevant pandemic response plan detailing all necessary control measures to reduce the risk of COVID-19 in the workplace.• Appoint a COVID-19 compliance officer to ensure that the necessary controls are implemented in the workplace.• Submit the above to the Department of Employment & Labour.• Download the Government Gazzette 29-06-2020 Vol 660 Department of Tourism • Directions for restaurants, fast food outlets and coffee shops• Download to acquaint yourself, see link on pg 4



STEP 3: SOCIAL

• Are you using social media to its full potential? Check your pages and prepare messages enticing your customers to return. • Update your website with information and new menu details. o Is your business information correct? o Is your website up to date and compatible across platforms? o Is it responsive to different devices? o Do your customers know that you are open? o Ensure that you are consistently represented across your website, facebook, Insta, Google, Eat Out and other listings. • Check out the tools that Instagram offers you via their resource directory.

STEP 4: CHEMICAL

Get in touch with a reputable chemical supplier and book time with them to come to your establishment.

• Deep clean every area in your establishment before opening for guests. • Consider all touch points, pay attention to the underside of furniture and equipment too. • Clean your outside areas, especially pavements and other high traffic spaces. • Book a pest control service.

Ready to welcome your guests(Re-opening) cleaning and disinfec�on guide for Food Service (RE-OPENING) CLEANING AND DISINFECTION GUIDE

MENU PLANNING Update your menu. It may be useful to look at your menu offering and limit costs where possible. Look at ingredient and labour costs and how you could save by reducing your menu offering. Look at how you are managing your food costs, revamp your menu and look at improving your margins. Ditch those items that are more effort, than they are worth. Get back to basics and do them well. Cutting back on your inventory and cross utilising ingredients in different meals on your menu will help you limit costs.

Our Sales Consultants can help you save time and money with our wide range of ingredients and solutions.

Stick with what you do best. Your loyal customers are likely to be the first through your doors and they will be looking for their favourites. Look at your POS data to research your best-selling items and make those the focus of your new menu. Expect demand for more single serve and less




THE OFFICIAL

THE QUICK & EASY WAY TO MANAGE THE SAFETY OF YOUR TEAM & PATRONS

COVID-19 App for the Sit-Down Restaurant Industry

COMING SOON


Serving Serving



As your preferred supplier, we have developed a resource directory available on our website www.bidfood.co.za for customers looking for relief from government, banks and other institutions.

● Financial Relief Resource Page

THE BIDFOOD COVID-19 PAYMENT RELIEF PLANOur payment relief plan offers financial relief to qualifying Bidfood customers who may struggle to repay their outstanding debt as a result of the coronavirus and lockdown. In a nutshell, and subject to approval, the extended terms plan offers our customers the opportunity to ringfence and defer their outstanding debt and pay it off in weekly installments from a future start date; whilst still being able to buy from us on shortened payment terms, thereby offering our customers the very best, by way of product, health and food safe delivery and now credit solutions.

● Government Relief Resources - View listing

● Banking Relief Resources - View listing

● Additional Business Resources - View listing

Our industry has been hard hit by the effect of the National Lockdown. We’re committed to helping you and we’re able to offer debt relief solutions to qualifying business customers that have been affected by the COVID-19 crisis.

We have provided and sourced a number of business relief plans to help you get back up and running.

Together & Bidfood is here for You!We’re in this

TAKE A LOOK at our business relief page

Food & Beverage

Sector ReportFood & Beverage

Sector Report

FUNDING TO FUEL YOUR BUSINESSTAILOR-MADE WORKING CAPITAL SOLUTIONS

CLICK HERE TO APPLY

• Buy Equipment• Purchase Stock• • •



STEP 2: REDUCED Menu

MENU PLANNING Update your menu. It may be useful to look at your menu offering and limit costs where possible. Look at ingredient and labour costs and how you could save by reducing your menu offering. Look at how you are managing your food costs, revamp your menu and look at improving your margins. Ditch those items that are more effort, than they are worth. Get back to basics and do them well. Cutting back on your inventory and cross utilising ingredients in different meals on your menu will help you limit costs.

Our Sales Consultants can help you save time and money with our wide range of ingredients and solutions.

Stick with what you do best. Your loyal customers are likely to be the first through your doors and they will be looking for their favourites. Look at your POS data to research your best-selling items and make those the focus of your new menu. Expect demand for more single serve and less

shareable meals as people may still be spooked by the pandemic.

Finances are also likely to be squeezed so look for value items that entice customers looking for - Less expensive meals.- Run specials.

Switch to ready prepared foods, where you could save on labour costs, food prep time, and ingredients.

Save time ordering food You may be dealing with reduced staff numbers, so an online order system for your food and allied needs will save you time. An average order takes just 12 minutes on

and it’s available anytime, anywhere.

Consider your formats, harvest tables where people gather round and serve themselves will no longer be viable. Consider ways to make plating and foodservice safer and less exposed.

Boost your income by selling a take home meal solution at a great price when guests visit your outlet. Boxed meals and soups are easy to prepare, and deliver.

Take out will continue to be a popular option. Consumers are going to be looking for you to retain the quality of a sit-down meal, but in sealed, tamper proof packaging that does not sweat the food.

Identify menu items;- That do not require a large financial outlay - Items that are easy to prepare and procure - Items that are popular

Remove items; - That do not sell well - Are expensive - Difficult to procure and store

- Design and print new menus- Consider menu boards & other contactless applications

If you can, work on a QR code for a contactless menu or invest in single use menus

Menu

MENU

Contact us



MENU TIPSOperating your establishment with reduced staff means that saving time as well as money is more important than ever.

You can achieve this by focusing on a rationalised menu that uses low food preparation and low wastage products. Reducing your menu will also allow you more control and boost your kitchen’s productivity.

When looking at ways to simplify and rationalise your menu, consider making use of ready-made meals and pre-made ingredients is the optimal way to streamline your menu and decrease your food wastage.

READY-MADE

We know that time and cost saving is more important than ever.

Which is why you can count on us to come up with ways in which you can restructure your menu and minimise food waste whilst saving time and money.



STEP 5: STAFFING &

• Decide which staff to recall and contact them. Debrief and train them before opening. • Read the new directions and ensure your entire team adheres to them.• Appoint a COVID-19 safety officer and train the person on what is expected.• Go through all your touchpoints, from defrosting to serving and write down the record the procedures, train your staff accordingly.• Schedule your staff according to your business process requirements and according to your projected turnovers.• Have two teams working, so if one team has a member that contracts COVID-19, the other team will ensure that operations can continue.


TBCSA serves to unite and influence the diverse travel and tourism sector, to contribute to a competitive, responsible and inclusive South African (and tourism) economy.

To collectively reinvent all aspects of the sit-down restaurant industry. Collectively means together with all players – from banks and government to landlords and key suppliers – alongside relevant associations like

RASA, FASA and FEDHASA. We want to connect us all and draw on years of expertise.

To be in the forefront of Southern Africa hospitality industry by influencing policy decision and direction by lobbying government and industry as the official unified voice of the Southern African hospitality industry.

Our objective is to grow an inclusive hospitality industry by advocating, enhancing, and promoting the development and growth of a sustainable Southern African hospitality-trading environment

STEP 6: KEEP IN TOUCH WITH INDUSTRY



In the hospitality industry we know that hygiene and cleanliness has always been an essential factor.

So much so that if a customer has one bad experience,

it may cause them to never return.

It is important that we start building our customers trust again now that things are

slowly going back to normal. With the Covid-19 pandemic, it will be more

challenging, but not impossible.

If your staff is happy and comfortable and feel safe in their work environment, your

customers will see that and in turn will feel more comfortable.

We have an extensive range of cleaning and hygiene essentials, count on us to get your establishment

ready for your staff and customers and help you keep your establishment clean and germ free.

CLEANING & • Apply all COVID-19 health directions, before during and ater every shift.

• Ensure your staff are trained in the new hygiene and cleaning requirements.

• Clean frequently touched areas and surfaces frequently with disinfectant.

• Clean surfaces touched by customers, between each use.• Implement a cleaning roster. If staff wear gloves then change them frequently as they could lead to a higher rate of cross contamination - bare hands should be washed and sanitised frequently,and use single use wipes.




We have an extensive range of essentials your business needs to keep your business clean, germ-free and ready to keep your doors open.

We have all these essential products/items available online, ready to be delivered to your door, go to Mybidfood.co.za

Our Personal Protective Equipment brochure holds all the information on the products your establishment needs • sanitisers• face masks & shields• aprons • surgical gloves• dispensers • hair & shoe covers • paper products and so much more. You are required bythe directions to provide employees with masks to wear and hand sanitiser.

PERSONAL PROTECTIVEEQUIPMENT-

You can count on us to provide you with all the Personal Protective Equipment you need to ensure the safety and protection of yourself, your employees and your customers.


HOW TO RE-OPEN YOUR RESTAURANTHEALTH & SAFETY

EVERYTHING YOU NEED TO RE:OPEN 0302

HEALTH & SAFETY

Safety cleaning and hygiene should be the foremost factor when it comes to operating your establishment and helping contain contamination risks.

As an employer take the time to address the new realities and educate your staff about the risks of COVID-19 and teach them to look out for the following when self-assessing. Fever, cough, sore throat.

Check temperatures. Body temperature is a good indicator of a person’s health. Your staff should be checked when they report for work and their temperatures recorded each day. Your guests should also be screened before they enter your establishment.

Politely decline entry to people whose temperatures are higher than 37.5 degrees.

They should wear a clean mask at all times (discourage fiddling with the mask) and gloves are recommended where possible.

They should visibly be using hand sanitizer when dealing with a guest. Make sure that sanitizer is available for guests on entry and exit as well as when paying.

Invest in additional hand wash and sanitizer stations in your outlet, making them available to staff and guests. Air dryers are problematic, so help effective hand drying by using single use paper towels is an option.

Sick staff should be encouraged to stay home, and staff whobecome ill in the workplace should be sent home immediately.

Train your staff about the new hygiene requirements and prevent the spread of potentially harmful germs being spread by equipping you staff with the appropriate apparel, to protect themselves and your customers.

Personal hygiene is of utmost importance. Staff should be encouraged to wash their hands regularly for at least 20 – 30 seconds at a time and avoid touching their faces.

In the hospitality industry we know that hygiene and cleanliness has always been an

absolute essential factor. So much so that if a customer has one bad experience, it may

cause them to never return.

It is important that we start building our cus-tomers trust again now that things are slowly

going back to normal. With the Covid-19 pandemic, it will be more challenging, but not

impossible.

If our staff is happy and comfortable in their work environment, our customers will see that

and feel more comfortable. Below we have guidelines as to how you can keep your staff

and customers happy.

Hygiene.CLEANING & SAFETY FIRST

37.5°C

Digital thermometers are a convenient way of doing this. We recommend having two on hand in case one malfunctions.

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PREPARE MATERIAL FOR TRAINING. TRAIN AND ASSESS YOUR CREW ON:• COVID-19 information and directions, regarding social distancing, sanitation, collections, deliveries,guest entry and sit down and recording.

• Your establishments requirement for guest experience.

• Any menu changes.

• Safety directions like not traveling in your uniform and always wearing your mask.

STEP 7: STAFFDownload & Print


Safety cleaning and hygiene should be the most important factor when it comes to operating your establishment and helping contain contamination risks. As an employer take the time to address the new realities and educate your staff about the risks of COVID-19 and teach them to look out for the following when self-assessing. Fever, dry cough, shortness of breath.

All employees should wear a clean mask at all times (discourage fiddling with the mask) and sanitise their hands frequently.

Employees should visibly be using hand sanitiser when dealing with a guest. Make sure that sanitiser is available for guests on entry and exit as well as when paying.

Invest in additional hand wash and sanitiser stations in your outlet, making them available to staff and guests. Help effective hand drying by using single use paper towels,- no cloth towels may be used.

SAFETY FIRST

Check temperatures. Body temperature is a good indicator of a person’s health. Your employee should be checked when they report for work and their temperatures recorded each day as they arrive and leave. Your guests should also be screened and recorded before they enter your establishment.Politely decline entry to people whose temperatures are higher than 37.5 degrees.

HEALTH & SAFETY


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37.5°C


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Sick employee should be encouraged to stay home, and staff who become ill in the workplace should be sent home immediately and recorded.

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37.5°C


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Train your employee about the new hygiene requirements and prevent the spread of potentially harmful germs by equipping your staff with the appropriate apparel, to protect themselves and your customers.

HEALTH & SAFETY


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37.5°C


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Personal hygiene is of utmost importance. Employees should be encouraged to wash their hands regularly for at least 20 – 30 seconds at a time and avoid touching their faces.

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Digital thermometers are a convenient way of checking temperatures. We recommend having two on hand in case one malfunctions.



OPUS4business



STEP 8: GET YOUR RESTAURANT

• Deep clean extractor canopy filters and ducting.• Check fire and safety equipment.• Spring clean and sanitize your restaurant.• Test, filter and rotate your oil.• Pack out and clean the cold, frozen and dry storage rooms. • Inspect all stock and remove any past their sell-by date. • Do a complete stock take. Assess your energy usage: identify where you can save money and train staff accordingly.

LOOKING FOR INSPIRATION




BROWSE OUR RANGE OF CATALOGUES &

PRODUCT GUIDES



RESTAURANT SERVICE

CLEANING & STEP 9: GET YOUR RESTAURANT

COVID-19

* Apply social distancing lines or floor decals on floor for queues and take-aways.

* Create lines for crew workstations

* Social distancing for dining areas; block off or move tables the correct distance apart.

• Set up sanitizing stations.

• Tell your customers if you have touchless communication

• Create hand washing and sanitizing rituals

for staff.

* Refer to guidelines pg3

Reduce the number of chairs in your restaurant to ensure that people sit at least 1.5 meters apart.01

Ensure that customers waiting in line are always 1.5 meters apart.02

Make hand sanitiser available for customers upon arrival and in areas around your restaurant.

03Communicate with customers on the new safety procedures such as not entering the premises without wearing a mask or a facecloth.

04

Indicate where the waiter will stand to take your customers order to uphold social distancing rules.

05




CLEANING & Make sure that menus are disinfected every time after a customer have finished using them. Consider using disposable menus. They could double up as place mats or use signage to showcase your menu.

06

Provide your staff with the proper Personal Protective Equipment.

07

Disinfect surfaces every hour, this includes door handles, countertops, cash registers, check out areas, food prep and packaging areas, light switches, speedpoint machines etc.

08

Remind your employees to wash their hands properly for 20 seconds catching all parts of their hands and fingers. Provide hand sanitiser with at least 70% alcohol for their use.

09

Teach your employees proper hygiene guidelines such as covering coughs and sneezes in a bent elbow or with a tissue they immediately throw in the trash, and then wash their hands after.

10

Space out their work areas and consider having fewer people in the kitchen or on the floor at a time. Discourage congregating between service.

11

Make employees aware of the risks of using sanitiser with alcohol near a naked flame.

12





STEP 10:

Stock up• Phone your suppliers, tell them you are opening soon, if you have old debt, put a payment plan in place and ask for COD on new deliveries.

• If possible, have a second supplier in place•

• Order stock 50% of what you normally would order (PAR levels).

• Check your gas and order if you need to.

• Order enough take away packaging.

Stock up


COUNT ON BIDFOOD TO MAKE ONLINE ORDERING SAFER. MYBIDFOOD – CONTACTLESS ONLINE ORDERS AND PAYMENTS.Our online ordering platform offers you a simpler, quicker and more convenient way to place your order and manage your account online. MyBidfood is specifically designed to improve your productivity and reduce your costs, with a range of useful tools and features, all in the safety of your office.

Take advantage of our accurate pricing, real-time stock availability, and order tracking until delivery. Save yourself time, by going online; managing your account; viewing your transaction history; accessing invoices and statements; and even paying online too.

Our MyBidfood app provides you with access to all the convenient, time and cost saving features you enjoy from our online ordering platform, in the palm of your hand.

MyBidfood offers you these convenient, time and cost saving features:

• Place your order anytime, with simple, user-friendly navigation.• Browse our range of over 5000 products, with advanced search functionality.• Customise your order templates for quick order functionality.• Compare branded products and pricing to manage your menu costings.• Check for real time pricing and stock availability.• Access detailed product specifications on the products you use.• Manage your account – access your invoices, statements and credit notes.• Pay your accounts online, securely, quickly and easily.

If you haven’t yet, then register to place your orders online today and access our full basket of products.

21

Stock upStock up



Count on us!

TAKE AWAY SERVICE

HEALTH & SAFETYHEALTH & SAFETY


ENTERING YOUR PREMISES.Before a customer enters your restaurant, make sure that they are wearing a mask or facecloth, as per government regulations, and that there is sanitiser available for them to sanitise upon arrival.

ORDERSavvy restaurants are using their own delivery vehicles to manage their deliveries, but there’s a wave of new delivery platforms available to the consumer to use too. • Mr Delivery • Bolt Food • Uber Eats • Order In• Mr Yum • Gyro

RESTAURANT LISTINGS. Eat Out

PAYMENTTry to restrict cash payments as much as possible with contactless payment methods, even when you are providing a delivery service to your customer’s home.

DELIVERYImplement contactless delivery procedures by thoroughly cleaning and disinfecting your delivery packaging and offering to leave your customer’s order on their doorstep or let them take their food directly from your delivery container.

Measures need to be put in place since food is not being provided to a customer straight away, in order to keep food at safe temperatures.

HOT, COLD AND FROZEN FOODS.As per food safety standards, hot foods are to be kept at 60 0C or above, cold foods at 5 0C or lower and frozen foods needs to be frozen solid.

Cutlery, glassware, and crookery is an important part of the dining experience as well as how dishes are perceived, and this fact remains even when restaurants provide meals via take-away or make use of a delivery service. You can still provide your customers with an exceptional dining experience, even when they are ordering take-away food from your restaurant or if your food is being delivered to their home. The packaging particularly for take-away and delivery have an impact on your food presentation, food quality and maintenance.

Fried and crispy food should be wrapped with packaging that withstands grease, hold heat and prevent your food form becoming soggy. You will therefore need to ensure that the packaging you use is lined with grease proof paper for added resistance, as well as ventilation holes from breathable materials to prevent moisture build-up.

If you want to add chilled items to your delivery menu such as sushi, then polyethylene-lined packaging will protect the food. If the packaging itself will be chilled, you will need to ensure that it’s freezer safe.

If customers will be eating straight form the food packaging, a wider, flatter will allow for better ‘plating up’ to show off the attractive food ingredients and is so much easier to eat from.

A toasted sandwich that has been forced into a small box does not look appealing and using packaging that is too big will cause food to move around when being delivered or transported. It is therefore important to ensure that your food packaging sizes are suitable relative to the food you are serving.

WAITING IN LINE.Ensure that when a customer is waiting in line to place their order, that there is a safe social distance of 1.5m between your employees and other customers.

ORDERING.Completely avoid shared and printed menus as these are a breeding ground for COVD-19. Rather use signage to display your menu offering.

SERVICE

SAFE TEMPERATURE.

DELIVERY SERVICES..

SERVICE.


HEALTH & SAFETY

PERSONAL PROTECTIONEQUIPMENT- TAKE

AWAY &Delivery.

HEALTH & SAFETY

Count on Bidfood to ensure safe food take-away and delivery procedures.

TAKE AWAY SERVICE Whether your restaurant is open for delivery

and take away, there are a few things you will need to consider when you offer a delivery or

take-away service to customers.

1.5m

PAYMENT.Where possible, restrict payments to contactless card payments or offer customers the option to use SnapScan when making payment.

WATING AREA.Make sure that customers are at a safe distance of 1.5m when they are waiting for their food by clearly marking where they should sit or offer them the alternative of waiting for their delivery in their car.

RECEIVING.Do not hand the customers food directly to them, rather place take-away foods on a counter or a table for the customers to take from a safe distance. Provide customers with cutlery, napkins and straws directly rather than making these available in a communal area.

1.5m

WAITING IN LINEEnsure that when a customer is waiting in line to place their order, that there is a safe social distance of 1.5m between your employees as well as other customers.

1.5m

ORDERINGConsider using signage to display your menu offering. Sign up with third party delivery services.

ENTERING YOUR PREMISESBefore a customer enters your restaurant, make sure that they are wearing a mask per government directions, and that there is sanitiser available for them to use upon arrival.

PAYMENTWhere possible, restrict payments to contactless card payments or offer customers the option to use other payment apps when making payment.

WATING AREAMake sure that customers are at a safe distance of 1.5m when they are waiting for their food by clearly marking where they should sit or offer them the alternative of waiting for their delivery in their car.

1.5mRECEIVINGDo not hand the customers food directly to them, rather place take-away foods on a counter or a table for the customers to take from a safe distance. Provide customers with cutlery, napkins and straws directly rather than making these available in a communal area.

Consider the following when you offer a delivery or take-away service to customers.

Whether it is the information needed to ensure safe take-away and delivery procedures, or the specific packaging and equipment you might need to execute those procedures; count on us to give you everything you need!



HOW TO RE-OPEN YOUR RESTAURANTHEALTH & SAFETYHEALTH & SAFETY


ENTERING YOUR PREMISES.Before a customer enters your restaurant, make sure that they are wearing a mask or facecloth, as per government regulations, and that there is sanitiser available for them to sanitise upon arrival.

ORDERSavvy restaurants are using their own delivery vehicles to manage their deliveries, but there’s a wave of new delivery platforms available to the consumer to use too. • Mr Delivery • Bolt Food • Uber Eats • Order In• Mr Yum • Gyro

RESTAURANT LISTINGS. Eat Out




HOT, COLD AND FROZEN FOODS.As per food safety standards, hot foods are to be kept at 60 0C or above, cold foods at 5 0C or lower and frozen foods needs to be frozen solid.

Cutlery, glassware, and crookery is an important part of the dining experience as well as how dishes are perceived, and this fact remains even when restaurants provide meals via take-away or make use of a delivery service. You can still provide your customers with an exceptional dining experience, even when they are ordering take-away food from your restaurant or if your food is being delivered to their home. The packaging particularly for take-away and delivery have an impact on your food presentation, food quality and maintenance.

Fried and crispy food should be wrapped with packaging that withstands grease, hold heat and prevent your food form becoming soggy. You will therefore need to ensure that the packaging you use is lined with grease proof paper for added resistance, as well as ventilation holes from breathable materials to prevent moisture build-up.


If customers will be eating straight form the food packaging, a wider, flatter will allow for better ‘plating up’ to show off the attractive food ingredients and is so much easier to eat from.

A toasted sandwich that has been forced into a small box does not look appealing and using packaging that is too big will cause food to move around when being delivered or transported. It is therefore important to ensure that your food packaging sizes are suitable relative to the food you are serving.

WAITING IN LINE.Ensure that when a customer is waiting in line to place their order, that there is a safe social distance of 1.5m between your employees and other customers.

ORDERING.Completely avoid shared and printed menus as these are a breeding ground for COVD-19. Rather use signage to display your menu offering.

SERVICE

SAFE TEMPERATURE.

DELIVERY SERVICES..

SERVICE.


HEALTH & SAFETY

PERSONAL PROTECTIONEQUIPMENT- TAKE

AWAY &Delivery.

HEALTH & SAFETY

Count on Bidfood to ensure safe food take-away and delivery procedures.

TAKE AWAY SERVICE Whether your restaurant is open for delivery

and take away, there are a few things you will need to consider when you offer a delivery or

take-away service to customers.

1.5m

PAYMENT.Where possible, restrict payments to contactless card payments or offer customers the option to use SnapScan when making payment.

WATING AREA.Make sure that customers are at a safe distance of 1.5m when they are waiting for their food by clearly marking where they should sit or offer them the alternative of waiting for their delivery in their car.

RECEIVING.Do not hand the customers food directly to them, rather place take-away foods on a counter or a table for the customers to take from a safe distance. Provide customers with cutlery, napkins and straws directly rather than making these available in a communal area.

1.5m


DELIVERYSavvy restaurants are using their own delivery vehicles to manage their deliveries, but there’s a wave of new delivery platforms available to the consumer to use too. • Mr Delivery • Bolt Food • Uber Eats • Order In• Mr Yum • Gyro




HOT, COLD AND FROZEN FOODSAs per food safety regulations, hot foods are to be kept at 60 0C or above, cold foods at 5 0C or lower and frozen foods needs to be frozen solid.

Cutlery, glassware, and crookery is an important part of the dining experience as well as how dishes are perceived, and this fact remains even when restaurants provide meals via take-away or make use of a delivery service. You can still provide your customers with an exceptional dining experience, even when they are ordering take-away food from your restaurant or if your food is being delivered to their home. The packaging particularly for take-away and delivery has an impact on your food presentation, food quality and maintenance.

Fried and crispy food should be wrapped with packaging that withstands grease, holds heat and prevents your food from becoming soggy. You will therefore need to ensure that the packaging you use is lined with grease proof paper for added resistance, as well as ventilation holes from breathable materials to prevent moisture build-up.


If customers will be eating straight from the food packaging, a wider, flatter surface will allow for better ‘plating up’ to show off the attractive food ingredients and is so much easier to eat from.

Food that has been forced into a small box does not look appealing and using packaging that is too big will cause food to move around when being delivered or transported. It is therefore important to ensure that your food packaging sizes are suitable relative to the food, that you are serving.

KEEPING FOOD AT A SAFE TEMPERATURE.

PACKAGING FOR TAKE AWAY AND DELIVERY SERVICES..

DELIVERY SERVICEHOW TO RE-OPEN YOUR RESTAURANT

TIME TO OPEN THE DOORS AND START

We gratefully acknowledgethe information or inspiration we have been supplied by various sources.Restaurant Collective, Bidfood Australia, Bidfood Belgium.

Serving Customers

Serving Customers



Wishing our valued customers, the best of luck! Remember, you can count on us.

we’ve got you covered on us - vol - 1.pdf · takeaway and delivery will be the new business...

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